Serves: 6
Total Calories: 25
Combine undrained sour cherries and sugar allow to stand several minutes so cherries absorb sweetness. Drain juice into small saucepan. Blend cornstarch and cold water stir into cherry juice. Cook over medium heat, stirring, until mixture is thick and clear. Reduce heat to simmer cook another 15 minutes over low heat. Stir in cherries and almond extract cool, then chill. Serve over Rice in Cream (recipe in this cookbook), substituting cherry sauce for raspberry sauce. Makes 2 cups.
This Cherry Sauce recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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